This giant peanut butter chocolate chip skillet cookie oozing with peanut butter and melted chocolate is so amazingly decadent. Seriously. You need to make and eat this now. It’s just that good.
Hello folks! In case you haven’t noticed, I’ve been loving baking in my cast iron pan recently (see here and here). This giant skillet cookie, though, is by far the best thing I’ve baked in my skillet. I’m not joking. If you are a fan of chocolate chip cookies, or melted chocolate, or peanut butter desserts, or all of the above (guilty!) then this is the dessert for you.
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Yes, you absolutely can! Cast iron is amazing for baking. There are a number of benefits:
1. Cast iron is very non-stick, so you can lift the cake pieces – or even entire cake – out of the pan without it sticking and breaking. Clean up of the skillet is a cinch, too.
2. The heavy bottom of the cast iron skillet conducts heat evenly through the entire cake, so you don’t need to worry about your cake being raw in the middle or collapsing.
3. If you preheat the skillet before adding the batter, you can make a lovely crunchy crust on whatever you are baking.
4. If you bake in a skillet, you can get rid of your cake baking pans, and can save on storage space.
5. Cooking in cast iron naturally fortifies your food with iron particles, which can help if you are always tired or iron-deficient.
I love baking cookie cakes, or giant cookies, in my cast iron skillet. Because of the skillet’s heavy iron bottom and sides that conduct the heat evenly throughout the cake, you can bake a delicious giant cookie that is moist and gooey without being completely raw in the middle.
There are two camps: those who clean their cast iron with water and maybe some soap, and those who never ever use water to clean their skillet. The reasoning behind not using water is that it can ruin the seasoning (cooked-on layer of oil that makes the skillet non-stick) on the skillet. I tried that for awhile, but it was too difficult for me, and I didn’t notice much difference in the seasoning, so I am back to washing my skillet with water.
So how do you actually clean your cast iron?
Whether or not you plan on using water, I recommend starting out with a Lodge pan scraper. It’s only ten bucks for a pack of four, and they really help. At first I was hesitant – I already have spatulas and knives I can scrape with; what do I need this for? But I’m glad I ended up buying them. They really do help scrape out any burnt-on, stuck-on goo, and you don’t need to worry about scraping and ruining your cast iron with a metal spatula.
After scraping, it’s time to wash. Those who use water will rinse the skillet with water and possibly a little soap (olden day soap had lye in it, which would kill the cast iron, but soap nowadays does not have lye so it’s safe to use on cast iron. Some people still choose to avoid it, though. Just in case.) Use a non-abrasive sponge or special cast-iron cleaning pad.
After washing the skillet, put it on a burner on high so all the water droplets cook off and the pan is totally dry. Pour on a tiny bit of canola oil, wipe it all over the pan with a paper towel, and you are done.
If you want to avoid using water on your cast iron, and your pan is still dirty after using your handy-dandy scraper, pour in some kosher salt and rub it around with a paper towel to scour off any other stuck-on bits. Pour out the salt, rub the pan down with oil, and you are done.
So how do you make this decadent skillet cookie?
It’s pretty simple.
- Make a chocolate chip cookie dough.
- Press half of the dough into a greased 10-inch cast iron skillet.
- Spread half a cup of peanut butter over the cookie dough, then sprinkle generously with chocolate chips.
- Carefully cover the filling with the rest of the cookie dough. I like taking small pieces of dough, pressing it flat between my hands, and then placing the flattened pieces on top of the filling. Keep going and filling in any holes you see. You end up with an uneven, mosaic-like effect, but as the cookie cake bakes, the dough will even out and rise into one beautiful , even cake.
- ¾ cup butter or margarine
- ½ cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3/4 cup chocolate chips, divided
- ½ cup peanut butter
- Preheat oven toe 350F/180C. Grease a 10 inch cast iron skillet and set aside.
- Cream together butter or margarine, sugars, vanilla, and egg.
- Add flour. Pour baking soda and salt onto the flour that is in the mixing bowl, quickly mix the soda and salt into the flour, then mix the flour into the rest of the batter.
- Add half the chocolate chips to the cookie dough, and stir to combine.
- Divide the cookie dough in half, and press half of it into the prepared skillet. Don't push the cookie dough all the way to the edge of the skillet; leave a slight border between the cookie dough and the skillet to give the cookie room to expand. (See pictures above.)
- Spread the peanut butter over the cookie dough, then sprinkle remaining chocolate chips over the peanut butter.
- Carefully place remaining cookie dough over the chocolate chips. You can flatten small pieces of dough in your hands and then place them into the pan, covering the filling in mosaic-like pieces. Try to cover all the edges so the filling doesn't leak out.
- Bake for 20-25 minutes for a gooey cookie with melty, oozey filling. Bake for longer for a more solid, fully cooked cookie.
Adapted from Tasty.co.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 345mgCarbohydrates: 41gFiber: 2gSugar: 23gProtein: 6g
Nutrition information was calculated by a third party.